You can easily recreate in your backyard what nature does, well, naturally. By collecting a sufficient volume of organic matter, mixing it together in the proper ratios, and maintaining ample aeration and hydration, you will end up with humus. And humus is absolutely essential to the health of plants and people. It provides nutrition to plant life and plants provide us with, well, everything.
Archive for February 2011
When I learned about using buttermilk in a pie crust, I wasn’t sure what I would get. Well, what I got was a tender, flaky flavorful crust like no other. It is my go-to pie crust now, and everyone loves it.
Summer will arrive soon, and with it comes the ferocious heat and disgustingly sloppy humidity we Central Texans have all come to know and loathe. In case you’re new here, get used to moisture saturated air clinging to your person the way lightweight polyester shorts cling to your damp skin. You know how they slowly insinuate themselves into places you can’t see without a mirror? Summer in Central Texas is just like that. Eventually you become indistinguishable from a pile of wet, rumpled towels.
You don’t have to use San Marzano tomatoes to make a great sauce for pasta or pizza, but it helps. San Marzano tomatoes are an Italian heirloom, and a “meaty” paste tomato with a high flesh to pulp ratio.
Christian Bowers has a little bit of the “Italian Momma” in him. He wants those around him to be happy, and the way he and Italian mothers throughout time have made that happen is through food.
Good pizza isn’t just about the dough and the ingredients you put on top of it–although there’s no denying the vital importance of those two factors. There’s a lot more that goes into turning out a product that captures the imaginations and palates of the people.
Neapolitan pizza is serious business; the European Union designated it a “Traditional Speciality Guaranteed” product, which means if you want to call your pizza Neapolitan, it must adhere to a strict ingredient list and preparation method.
Have you ever loved something so much you felt mildly obsessive about it–maybe even more than mildly obsessive? What did you do about it that wasn’t creepy or illegal?
Nothing speaks of love like beef tenderloin. The original recipe came from the December 2007 issue of Bon Appétit magazine, and was developed by food writer, editor and cooking teacher, Molly Stevens.